Today’s bake is another one to celebrate pumpkin month; ’tis the season after all! These pumpkin cinnamon buns combine a sweet, spiced pumpkin dough with a rich, cinnamon swirl filling. Perfect for a slow Sunday Autumnal breakfast. To make the buns, you will need:
110g pumpkin purée (I used tinned, but you could make your own)
1 tsp cinnamon
250g plain flour
7g yeast sachet
30g soft brown sugar
For the filling:
60g soft brown sugar
1 tsp cinnamon
For the topping:
50g icing sugar
Enough milk to make a loose glaze.
Warm the milk and butter until the butter melts. Add the pumpkin puree and cinnamon and mix. Measure the dry ingredients into the bowl of a stand mixer and make a well in the middle. Add the wet ingredients and knead with a dough hook until well mixed. Continue to knead for another 10 minutes until you have a smooth, elastic dough. Leave in a bowl, covered with a tea towel, until doubled in size (or leave in the fridge to prove overnight).
When your dough is almost ready, make the filling by creaming together the sugar, butter and cinnamon. Knock the dough back to deflate, knead briefly and roll out into a 15 cm x 20 cm rectangle. Spread the filling evenly over the top, then roll into a sausage shape. Cut into twelve rounds. Preheat the oven to 180C Fan while you cover and leave to prove for 30 mins or so, until double again.
Bake for 18 – 20 minutes, until golden brown. Remove from the oven and allow to cool a little in the tin. Make the glaze by mixing the icing sugar and milk until you have a dropping consistency. Drizzle over the top and serve while still warm.
Recipe by me.